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Lumpiang Shanghai
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Lumpiang Shanghai process photo 1
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Ingredients

  • ~70 lumpia wrappers
  • Equal parts water and flour for the lumpia wrapper paste (about 2 Tbsp each)
  • A few drops of vinegar, for extra crispiness (optional)
  • Cooking oil, for deep-frying

For the Lumpia Filling

  • 500 g ground pork
  • 200 g carrots (about 2 large)
  • 100 g shrimp
  • 30 g garlic (about 7 cloves)
  • 130 g onion (about 2 medium)
  • 30 g green onions (about 1 cup)
  • 1 pork broth cube
  • 1 Tbsp oyster sauce
  • ½ tsp salt, or to taste
  • ½ tsp black pepper, or to taste
  • 1 Tbsp cornstarch

How to Make It

Pre-Cooking the Filling

  1. Finely mince the garlic and onion, then grate the carrots.
  2. Finely chop the green onions, keeping the white and green parts separate.
  3. Finely chop the shrimp until almost paste-like, then set aside.
  4. Heat a pan over medium heat and add the ground pork.
  5. Cook while breaking it apart until some of the fat has rendered.
  6. Add the garlic, white parts of the green onions, and onion, then sauté until fragrant and softened.
  7. Stir in the pork broth cube, if using.
  8. Add the grated carrots, oyster sauce, and black pepper.
  9. Add the chopped shrimp and green parts of the green onions, then mix well.
  10. Season with salt and all-purpose seasoning as needed.
  11. Stir in the cornstarch and cook until the filling is fully cooked and most of the excess moisture has evaporated.
  12. Transfer the filling to a bowl and let it cool completely before wrapping.

Wrapping the Lumpia

  1. Mix equal parts water and all-purpose flour to make a sealing slurry.
  2. Carefully separate the lumpia wrappers and keep them covered while working to prevent them from drying out.
  3. Place 1 to 2 tablespoons of filling near the edge of a wrapper.
  4. Fold the wrapper over the filling and roll it halfway.
  5. Brush the sides with slurry, tuck them inward, then continue rolling tightly.
  6. Seal the top edge with more slurry, if needed.
  7. Repeat with the remaining filling and wrappers.

Frying the Lumpia

  1. Heat enough cooking oil to 175 to 180°C or 350°F.
  2. Carefully add the lumpia and fry in batches without overcrowding the pan.
  3. Fry for 3 to 5 minutes, turning as needed, until evenly golden and crisp.
  4. Right before the lumpia finishes frying, carefully add only a few drops of white vinegar to the oil. Keep your hands and face away from the pan because the oil may splatter, and never add more than a few drops.
  5. Remove the lumpia and drain them on a wire rack so air can circulate underneath.
  6. Check that the oil has returned to the proper temperature before frying the next batch.
  7. Let the lumpia rest on the rack for a few minutes before serving.
  8. Serve with sweet chili sauce or spiced vinegar and enjoy!
Kubo Tips
  • Pre-cook the filling to remove excess moisture that can make the wrappers soggy as the lumpia rests.
  • Let the filling cool completely before wrapping to prevent trapped steam from softening the wrappers.
  • Use ground pork with some fat so the filling stays juicy even after pre-cooking.
  • Do not overfill the wrappers, and keep each roll tight and properly sealed to prevent bursting.
  • Keep unused wrappers covered so they do not dry out or crack.
  • Maintain the oil at 175 to 180°C or 350°F, avoid overcrowding the pan, and check the temperature before frying each new batch.
  • Add only a few drops of white vinegar near the end of frying. Too much can cause intense splattering or make the oil overflow.
  • Drain the fried lumpia on a wire rack instead of paper towels so steam does not collect underneath.
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